Plant-based meat may sound contradictory, but that’s the big idea behind Food 2.0. David Yeung explains how supporting the concept will help protect the environment.
Text by Mandy Li, illustration by Ketzia Yeung
What is Food 2.0?
Food 2.0 is a series of innovations incubated by SiliconValley entrepreneurs aiming to transform the way we eat and make it more sustainable, innovative, wholesome and responsible. It is often associated with the terms “the future of food”, and the “Food 2.0 revolution”. Most Food 2.0 innovations involve creating affordable, tasty and nutritious plant-based alternatives to animal food products. Today’s livestock industry is an extremely unsustainable means of food production, using a huge amount of farmland for feed crops, depleting water resources, and creating more greenhouse gases than all the world’s transportation combined. At least two out of three farm animals are factory farmed, which involves heavy use of antibiotics, chemicals and cruelty. Consuming Food 2.0 is not only good for the environment, it is also good for our health, good for animal welfare and is a much better way to feed the planet.
Is there any certifying system to validate whether a product is Food 2.0?
Since Food 2.0 is a new movement, there is currently no validation system. However, consumers can use these four criteria to assess whether they are buying the right product: sustainable, innovative, wholesome and responsible.
Is Food 2.0 for everyone?
Most Food 2.0 founders say their mission is to help save the world with plant-based foods that are suitable for mass-market consumption. But if anyone is in doubt, consult a doctor before making the choice.
What kinds of Food 2.0 are available in Hong Kong?
Taking our grocery as an example, two kinds of Food 2.0 are on offer: Beyond Meat and Miyoko’s Kitchen. Both brands are backed by Twitter founder and Silicon Valley investor Ev Williams. Beyond Meat has a range of chicken and beef substitutes that have as much protein as meat yet are vegan, free of antibiotics, GMOs, hormones, cholesterol and gluten. Miyoko’s Kitchen has several lines of artisan handcrafted vegan cheeses created by Californian cooking-show hostess Miyoko Schinner. These foods taste and cook just like real meat and cheese and have a similar price.
Co-founder of Green Monday
Yeung founded social enterprise Green Monday in 2012 to promote a low-carbon, sustainable lifestyle, and recently opened plant-based grocer Green Common opposite the Hopewell Centre in Wan Chai, selling sustainable, innovative, wholesome and responsible products. He has written books on applied Buddhism and Zen philosophy and regularly writes about vegetarian dining in various magazines.
*Featured in Crave’s August 2015 issue